ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
COMPLAINT - COMPLAINT
Apr 19, 2024
Not Abated
11 recorded violations
notedCode 3717-1-05.1(D)Water, plumbing, and sewage
Official wording
"3717-1-05.1(D) - Violation - Backflow prevention-air gap. The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements. "
Inspector’s notes
"OBSERVATION: Backflow prevention-air gap.
The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements.
CORRECTIVE ACTION: Remove plastic cup from prep sink to open up Air Gap"
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Facilities: Cleaning: Frequency
The physical facilities are not cleaned as often as necessary to keep them clean. Remove all unused unnecessary items from rear store room. Adjust all shelving to six inches off floor to enable accessible cleaning. Remove all cardboard from shelving. Manager to assure all garbage and recyclables are removed from premises daily."
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
No manager has level 2 certification in food protection."
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
"3717-1-08.4(A-E) - Violation - Special-acidified white rice HACCP plan The HACCP plan for acidified rice does not include all of the required components. "
Inspector’s notes
"OBSERVATION: Violation - Special-acidified white rice HACCP plan
The HACCP plan for acidified rice does not include all of the required components.
CORRECTIVE ACTION: Recommend maintaining sushi rice hot (135 degrees F)"
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Plumbing system-maintained in good repair
Plumbing system is not maintained in good repair. Continuous running water at three comp sink, hand sink by dish machine is not working--Repair"
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
"3717-1-06.1(T) - Violation - Facilities-living, sleeping quarters separation Living or sleeping quarters were not adequately separated from areas used for FSO or RFE operations."
Inspector’s notes
"Facilities-living, sleeping quarters separation
Living or sleeping quarters were not adequately separated from areas used for FSO or RFE operations. Remove mattress from rear store room"
In plain English
An issue that does not fit the common categories. Check the official wording for details.
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Food contamination-eating
Employees were eating and drinking in non-designated areas."
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "
Inspector’s notes
"Food temperature measuring devices.
The operator did not have a food thermometer readily accessible."
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
Inspector’s notes
"Miscellaneous sources of contamination
Discontinue storing pots and pans and food contact surfaces directly on rusted metal shelf. Repaint shelf"
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
Inspector’s notes
"Cutting surfaces.
Cutting surface(s) unable to be effectively cleaned and sanitized. Throw away moldy scratched cutting board"
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"Non-food contact surfaces-Cleaning Frequency
Nonfood-contact surfaces are not cleaned frequently enough. Wash curtain"
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Apr 19, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 6, 2023
Abated On-Site
25 recorded violations
notedCode 3717-1-03.4(F)(1)(b)Food temperature
Official wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: TCS-cold holding
TCS foods were being held at temperatures >41° F. Cut lettuce in Pepsi cooler and cooked fish in True refrigerator held at 55 degrees F--Moved to working coolers
CORRECTIVE ACTION: Maintain cold TCS Foods at 41 degrees F or below"
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"3717-1-04.5(B)(1)(e) - Violation - Cleaning frequency-miscellaneous Food-contact surfaces or utensils not cleaned when they were contaminated."
Inspector’s notes
"OBSERVATION: Cleaning frequency-miscellaneous
Food-contact surfaces or utensils not cleaned when they were contaminated. Observed pink yeast on ice machine shield
CORRECTIVE ACTION: Drain clean and sanitize ice machine"
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
No manager has level 2 certification in food protection."
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
Inspector’s notes
"Warewashing equipment -sanitizer concentration.
Sanitizer concentration is not being monitored. No chlorine dispensed at final rinse of dish machine"
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Equipment-good repair and proper adjustment.
Equipment and/or components were not maintained in good working order. True refrigerator at bar holding temperatures at 60 degrees F, Pepsi cooler (on left) in kitchen holding temperatures at 50 degrees F--Do not use until temperatures are maintained at 40 degrees F or below"
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
"In-use utensils-between-use storage
In-use utensils are improperly stored. Discontinue storing in -use utensils in stagnant room temperature water (Tongs at bar and spatulas for Rice). Water must be maintained at 135 degrees F or above"
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s notes
"Wiping cloths-use limitation
Wet wiping cloth was not maintained in a sanitizer solution between uses."
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
"3717-1-03.2(T) - Violation - Food preparation-preventing contamination Food is not protected from environmental sources of contamination during preparation."
Inspector’s notes
"Food preparation-preventing contamination
Food is not protected from environmental sources of contamination during preparation. Clean dishes stored atop rusted metal shelf. Wooden prep table has peeling paint. Replace or repaint/seal to enable a smooth cleanable surface. Discntinue storing clean dishes or prepare food on damaged surfaces"
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Food Storage containers-common name ID
Working containers of food are not properly labeled. ID label Bulk containers"
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
"3717-1-06.1(I)(1) - Violation - Facilities-light bulbs protective shielding Light bulbs were not shielded or shatter-resistant in required areas."
Inspector’s notes
"Facilities-light bulbs protective shielding
Light bulbs were not shielded or shatter-resistant in required areas. Replace cracked light shields"
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Facilities: Cleaning: Frequency
The physical facilities are not cleaned as often as necessary to keep them clean. Dust on ceilings, mold on walls by dish machine and splattered flour along rear of kitchen--clean. Adjust fixed metal shelving to six inches off floor to enable accessible cleaning"
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Temperature Measuring Devices
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"3717-1-08.4 - Violation - Special-acidified white rice preparation Acidifying rice to make non-TCS but does not meet requirements or have a HACCP plan. "
Inspector’s notes
"OBSERVATION: Special-acidified white rice preparation
Acidifying rice to make non-TCS but does not meet requirements or have a HACCP plan. Unable to calibrate pH meter, there fore unable to verify that acidified rice had a pH value less than 4.3
CORRECTIVE ACTION: Facility must verify pH of acidified rice is less than 4.3"
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3717-1-03.4(G)(4)Food source and labeling
Official wording
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s notes
"OBSERVATION: RTE TCS, date marking
Date marking was not done in a consistent manner according to the code.
CORRECTIVE ACTION: PIC to assure all open processed foods (i.e Tofu etc) and prepared TCS Foods (i.e noodles etc) held > 24 hours has a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item"
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
"3717-1-04.5(C ) - Violation - Cooking / Baking equipment-Cleaning Frequency Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough."
Inspector’s notes
"Cooking / Baking equipment-Cleaning Frequency
Food contact surfaces of cooking and baking equipment were not cleaned frequently enough. Miso soup bowl has caked on food debris."
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"OBSERVATION: Equipment cleanliness-food contact
Food-contact surfaces were dirty. Dried food on can opener blade, Bulk food containers and lids/scoops were soiled
CORRECTIVE ACTION: Maintain food contact surfaces clean daily"
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
"3717-1-03.3(E)(1) - Violation - Parasite Destruction-Freezing Ready-to-eat raw, marinated, or partially-cooked fish was not properly frozen for parasite destruction."
Inspector’s notes
"OBSERVATION: Parasite Destruction-Freezing
Ready-to-eat raw, marinated, or partially-cooked fish was not properly frozen for parasite destruction.
CORRECTIVE ACTION: Acquire a letter of parasite destruction from raw fish providers and maintain on file"
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands."
Inspector’s notes
"OBSERVATION: Bare Hand Contact RTE Food
Food employee was touching ready-to-eat food with bare hands.
CORRECTIVE ACTION: Use tongs when picking up lemon wedges"
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
Inspector’s notes
"Cutting surfaces.
Cutting surface(s) unable to be effectively cleaned and sanitized."
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Equipment, linens, single-service items-storage.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Discontinue storing clean pots etc on rusted metal shelf or wooden table with chipped paint"
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
"3717-1-06.4(N) - Violation - Maintaining premises: unnecessary items and litter. There are unnecessary or nonfunctional items and /or litter on the premises. "
Inspector’s notes
"Maintaining premises: unnecessary items and litter.
There are unnecessary or nonfunctional items and /or litter on the premises."
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 3717-1-06.1(C)(2)Water, plumbing, and sewage
Official wording
"3717-1-06.1(C)(2) - Violation - Facilities-floor water flush Where water flush cleaning used, the floors were not drained, not graded to drain, or the floor/wall junctures were not coved and sealed."
Inspector’s notes
"Facilities-floor water flush
Where water flush cleaning used, the floors were not drained, not graded to drain, or the floor/wall junctures were not coved and sealed. Observed soiled puddled water outside mop sink--Grade floor to drain"
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
"3717-1-06.1(C)(1) - Violation - Facilities-floor and wall juncture covered Floor and wall junctures not coved or not closed to no larger than =1/32 inch."
Inspector’s notes
"Facilities-floor and wall juncture covered
Floor and wall junctures not coved or not closed to no larger than =1/32 inch. Replace missing baseboards (by dish machine)"
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Plumbing system-maintained in good repair
Plumbing system is not maintained in good repair.Drip at faucet and base of faucet at three comp sink. No water at hand sink (by dish machine) Repair"
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"Non-food contact surfaces-Cleaning Frequency
Nonfood-contact surfaces are not cleaned frequently enough. Clean all tables, shelving, countertops, warmers, interior of coolers and sinks. Wash curtain"
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.